- fat cream - 2 cups
- milk - 1 cup
- sugar - 3/4 Cups
- large eggs - 2 pieces
- large egg yolks - 5 pieces
1. Preheat the oven with a stand in the center to 150 degrees. Fold the large form with a double layer of parchment paper, and then place in it 8 portions of a 120-ml pot. Bring the water in the kettle to a boil, turn off the fire and leave to the side. Stir the cream and milk in a saucepan over medium heat or preheat in a microwave oven, set aside. Sprinkle 1/4 cup of sugar and set aside. Heat the medium-sized pan with a thick bottom over medium heat and pour 2 tablespoons of the remaining sugar. As soon as the sugar has melted, mix. When the color becomes uniform, add 2 tablespoons of sugar and continue stirring until it has melted. Add the remaining 1/4 cup of sugar, 2 tablespoons at a time. When all the sugar becomes an amber color, add warm cream and milk, stirring constantly. The mixture will bubble. Remove the pan from the fire. 2. Place the eggs, yolks and remaining 1/4 cup of sugar in a large glass measuring cup or small bowl and beat. Continue to beat, add a little caramel mass. Do this carefully so that the eggs do not curl. Pour into the remaining liquid. If there is foam on the surface of the cream, remove it with a spoon. Pour the cream into the pots. Pour a sufficient amount of hot water from the kettle into the mold, so that it half covers the pots with cream. Close the mold tightly with a plastic film, leaving two holes in two opposite corners. 3. Bake the dessert for 35-40 minutes, until the top is dark, and the center of the dessert will not sway if the pot is slightly shaken. Gently pull the mold out of the oven and allow it to cool for 10 minutes, then remove the plastic wrap and put the pots on the cooling rack. Place the dessert in the refrigerator when it reaches room temperature. When the cream has cooled, freely cover the pots with a plastic wrap. Serve dessert chilled, decorating whipped cream if desired. If the dessert was in the refrigerator for several hours or overnight, allow to stand for 20 minutes before serving.
Servings: 8